Penerapan Good Manufacturing Practice Pada Pengolahan Keju Mozzarella Di Industri Rumah Tangga Cake Dan Bakery Kota Medan:

Application Of Good Manufacturing Practice In Mozzarella Cheese Processing The Cake And Bakery Home Industry In Medan City

Abstract

Kelompok masyarakat industri rumah tangga cake dan bakery Kota Medan sudah ada sejak tahun 2018 di Kota medan, Kecamatan Percut Sei Tuan, Kabupaten Deli Serdang, Sumatera Utara. Salah satu permasalahan kelompok masyarakat industri rumah tangga cake dan bakery adalah belum mengerti tentang penerapan good manufacturing practice walaupun produk yang dihasilkan sudah dipasarkan secara luas di Kota Medan. Oleh karena itu kegiatan Pengabdian Masyarakat Binaan LPPM USU ini dilakukan dengan tujuan agar kelompok masyarakat industri rumah tangga cake dan bakery dapat memproduksi pangan yang bermutu tinggi, aman     dan tertib. Kegiatan ini terdiri dari pembuatan keju mozzarella yang berbahan dasar susu sapi murni yang mengalami proses asidifikasi (pengasaman) dan koagulasi (penggumpalan). Tujuan membuat keju mozzarella adalah karena keju merupakan salah satu produk susu dengan daya simpan selama 6 bulan dengan suhu 4-10 ⁰C dan banyak digemari oleh masyarakat. Metode yang digunakan adalah penyuluhan dan pemberian pengetahuan serta pelibatan kelompok masyarakat industri rumah tangga cake dan bakery melalui praktik langsung pembuatan keju mozzarella. Kelompok masyarakat industri rumah tangga cake dan bakery antusias mengikutinya, karena dapat memberikan solusi langsung terhadap permasalahan tersebut. Hasil yang diperoleh kelompok masyarakat berupa brosur (petunjuk praktis pembuatan keju mozzarella), teknik pembuatan keju mozzarella sesuai Standard Sanitation Operating Prosedure (SSOP)

Medan City cake and bakery home industry community group has existed since 2018 in Medan City, Percut Sei Tuan District, Deli Serdang Regency, North Sumatra. One of the problems of the cake and bakery home industry community group is that they do not understand the application of good manufacturing practices even though the products produced have been widely marketed in Medan City. Therefore, this Community Service activity assisted by LPPM USU was carried out with the aim that the cake and bakery home industry community group can produce high-quality, safe and orderly food. This activity consists of making mozzarella cheese made from pure cow's milk which undergoes acidification (acidification) and coagulation (clumping) processes. The purpose of making mozzarella cheese is because cheese is one of the dairy products with a shelf life of 6 months at a temperature of 4-10 ⁰C and is much favored by the public. The method used was counseling and providing knowledge as well as involving community groups of cake and bakery home industries through hands-on practice of making mozzarella cheese. The cake and bakery home industry community group enthusiastically participated, as it could provide a direct solution to the problem. The results obtained by the community groups were in the form of brochures (practical instructions for making mozzarella cheese), mozzarella cheese making techniques according to the Standard Sanitation Operating Procedure (SSOP)